Letter from the
Crock Pot Beef Stew
INGREDIENTS :
• 2 pounds beef chuck or stewing beef
• 3 tablespoons flour
• ½ teaspoon garlic powder
• 3 tablespoons olive oil
• 1 onion chopped
• 1 cup vegetable juice such as V8
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• ½ teaspoon thyme or 2 sprigs fresh
• 1 teaspoon dried rosemary or 1 sprig fresh
• 3 cups potatoes peeled and cubed
• 2 cups carrots cut into 1-inch pieces
• 1 cup celery stalks cut into 1-inch pieces
• ¾ cup peas
• 2 tablespoons cornstarch
• 2 tablespoons water
DIRECTIONS :
• Combine flour , garlic powder and salt & pepper to taste . Toss beef in flour mixture .
• Brown the beef and onions in olive oil small batches . Add some of the broth to the pan and scrape up any brown bits .
• Add all ingredients except peas and cornstarch to a 6QT slow cooker .
• Cook on high 4-5 hours or on low 8-9 hours or until beef is tender .
• Mix cornstarch with 2 tablespoons water . Stir into the stew a little bit at a time to thicken ( you may not need all of the mixture ). Add peas .
• Cover and cook 10 minutes . Season with salt & pepper
Chef Anthony
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